This fast charred corn salad brings great summer energy (no required grill)

ahsan65@gmail.comJune 24, 2025

0 0 4 minutes read

This fast charred corn salad brings great summer energy (no required grill)

Why it works

The whole ears of corn and the poblano in a hot cast iron pan builds a deep and smoked flavor without the need for a grill.
The poblano vapor while it cools loosen its charred skin, which facilitates the coat.

It is not summer without corn, but grilled corn on the cob is not the only way to appreciate it. This easy salad supplies smoked and charred grains without touching the grill, thanks to a torn cast iron pan that cartamélis the corn and loads a poblano chile to perfection. Warm wordy with creamy lawyers, sharp green onions and queso frescoes cried in a vinaigrette with luminous lime and garlic, it is superimposed, impactful and satisfactory.

The recipe comes from my colleague, Elizabeth Mervosh, who developed it in our Birmingham, Alabama kitchen. She decided to create a corn salad with a real presence – not one with soft and steamed nuclei, but one with deeply caramelized edges on each nucleus and a kiss of smoke. A cast iron pan makes it possible. It keeps the heat exceptionally well, helping the corn and the poblano to make the type of chariot that you normally expect from an outside grill, but faster, and with much less cleaning. Cook them side by side in the same howling saucepan delivers this complex and smoked flavor.

Once chopped, the vegetables still hot are thrown with a lime juice vinaigrette, Serrano Chile, garlic and olive oil, so that the flavors are distributed evenly and cling to each bite. The just ripe lawyers hold their shape and add creamy without collapsing, the green onions bring a bite and the queso fresco offers a salty wealth, while coriander and lime keep it fresh and shiny.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey

Resist the urge to dive directly and let the dressed salad sit in the refrigerator for an hour to help maximize these spicy seculine flavors. The corn chips crushed on the top are technically optional, but I highly recommend them for a playful crunch and a welcome contrast.

This recipe was developed by Elizabeth Mervosh; The lead note was written by Laila Ibrahim.

This fast charred corn salad brings great summer energy (no required grill)

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3 ears costs butHorde
1 AVERAGE Poblano Chile (about 3 ounces; 85 g))
1/4 cupmore 1 tablespoon (75 ml)) olive oilsplit
1/2 teaspoon grated lime zest more 1/4 cup (60 ml)) fresh juice (Since 2 little limes))
1/4 cup (5 g)) coriander leaves and tender stemsfinely chopped
1 (about 15 g)) Serrano Chilein fine slices
2 garlic podsax
1 1/2 teaspoon Crystal Diamond Salt Casher; For table salt, use half as much in volume
1/2 teaspoon freshly black pepper
2 AVERAGE Avocados Hass (12 ounces; 340 g), cut in half, stung and cut into 1/2 inch pieces (see notes)
1 green onion,, White and light green rooms (about 3 tablespoons))
1/2 cup crumbled fresh cheese (2 ounces; 56 g))
1/2 cup Crushed corn strokes, like the fritos (1 1/4 ounce; 35 g), optional

Preheat a large cast iron pan on the high average until hot, about 5 minutes. Meanwhile, wrap the corn and poblano ears with 1 tablespoon of oil. Add the corn and the poblano to a hot pan and cook, turning from time to time, until they are tender and slightly charred, 13 to 16 minutes. Transfer the corn to a large plate.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey
Transfer Poblano to a large bowl, cover closely with a plastic film or a well -adjusted lid, and let stand until cooling, 5 to 10 minutes.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey
Meanwhile, in an average bowl, mix the zest of lime and juice, coriander, serrano, garlic, salt, pepper and 1/4 cup oil; Stir to combine.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey
Transfer the cooled poblano to a cutting board. Using a clean cloth or a paper towel, peel off the charred skin. Speak in two poblano lengthwise and remove the seeds and the stem. Finely chop Poblano and return to a large bowl.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey
Using your favorite method to cut COB corn, remove the grains. Transfer the corn grains to the bowl with Poblano.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey
Add the lawyer, the onion onion and the lime vinaigrette in the bowl with corn and poblano; Stir to combine. Cover and refrigerate for at least 30 minutes and 1 hour. Transfer the mixture to a large service plate or a bowl and garnish with queso fresco and corn shavings, if you use. Serve.

Serious Eats / Frederick Hardy II, Accessories stylist: Christina Daley, Culinary Stylist: Margaret Dickey

Equipment

Large cast iron skillet

Notes

For best results, use just ripe avocados to hold their shape in the corn salad.

Make-ahead and storage

The lawyer to the lawyer can be prepared up to 2 days in advance without the crispy lawyers, queso or corn. Keep and refrigerate in an airtight container. Stir in the avocado and garnish with queso and corn shavings just before serving.

ahsan65@gmail.comJune 24, 2025

0 0 4 minutes read

ahsan65@gmail.com

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